3 (Tue) December 2019
-Dasmariñas Village, Metro Manila, Philippines-
with the Family
With leftovers from yesterday (see 10.331 Myong Tae Gui), always determined to minimize food waste and make the best of what we are privileged to have, I had the idea of reengineering the pork and oysters into jeon, which would add flavor, moisture, and texture.
As the proteins were already seasoned, it just required flour and eggs. Pan-fried in a mix of canola and sesame oils.
I did the pork and guided W to do the oysters (gul).